Recipe: Healthy Banana Chia Coconut Muffins

Healthy Banana Muffins

Living in Oklahoma, I’m constantly surrounded by my biggest food temptations and guilty pleasures. Greasy hamburgers, chicken fried steak, fried pies, biscuits and gravy… the comfort food is endless. Since my 30s are only a mere couple of years away, I’m trying to make a conscious effort to eat better to, hopefully (fingers crossed!), slow down the effects of aging. My body’s already telling me that it’s not invinsible anymore and can’t handle quite as much as my 21-year-old self did (i.e. all nighters and binge-eating Hot Cheetos and Ben & Jerry’s).

Molly baking healthy banana muffins

Last weekend, a bunch of overripe organic bananas stared me in the face, begging to be turn into a sweet creation. Instead of whipping up my usual banana muffin recipe (as I typically would with these overripe bananas), I rallied up my five year old and we concocted a healthy version together… and they’re good!

Instead of sugar, we sweetened them with organic maple syrup and we subbed butter and oil for organic coconut oil and opted for a mix of whole wheat flour and oats instead of white flour. For a little more texture (and in place of the typical streusel), these muffins are topped with toasted coconut and cinnamon. The verdict? A super moist, slightly sweet banana muffin with great texture. I won’t pretend that they are as indulgent as my usual banana muffins, but they are good nonetheless—especially for being full of good-for-you ingredients! They were so good, in fact, that they’re already all gone! 

Healthy Banana Muffins

Here’s the recipe:

Healthy Banana Chia Coconut Muffins
Yields 12
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263 calories
33 g
16 g
14 g
5 g
11 g
91 g
215 g
10 g
0 g
2 g
Nutrition Facts
Serving Size
91g
Yields
12
Amount Per Serving
Calories 263
Calories from Fat 117
% Daily Value *
Total Fat 14g
21%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 16mg
5%
Sodium 215mg
9%
Total Carbohydrates 33g
11%
Dietary Fiber 4g
18%
Sugars 10g
Protein 5g
Vitamin A
1%
Vitamin C
5%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the muffins
  1. 1 Tbsp + 2 tsp chia seeds
  2. 1 organic egg
  3. 1/4 cup + 2 Tbsp organic coconut oil, melted
  4. 1/3 cup organic maple syrup
  5. 3 very ripe organic bananas, mashed with a fork
  6. 1 tsp vanilla extract
  7. 2 tsp baking powder
  8. 1 tsp baking soda
  9. 1/2 tsp kosher salt
  10. 1 tsp (heaping) ground cinnamon
  11. 1/4 tsp ground nutmeg
  12. 1/4 tsp ground ginger
  13. 1/2 cup unsweetened applesauce
  14. 1 cup whole wheat flour
  15. 1 cup oats
For the topping
  1. 1 cup unsweetened coconut flakes
  2. 2 Tbsp organic maple syrup
  3. 1/2 tsp ground cinnamon
Instructions
  1. Preheat the oven to 375 F.
  2. Mix the chia seeds in 1/4 cup water and let sit for 5 minutes to absorb and become jelly-like.
  3. In a medium sized bowl, stir together the oats, whole wheat flour, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, stir together the melted coconut oil, maple syrup, the egg and the mashed bananas. Add in the chia seed mixture and the vanilla and mix well.
  5. Add in the cinnamon, nutmeg and ginger and give it a good stir.
  6. Fold in the oat/flour mixture into the wet ingredients until fully incorporated.
  7. Line a muffin tin with paper liners. Fill each tin almost all the way to the top.
Make the topping
  1. Toss together the coconut, remaining maple syrup and cinnamon. Pile/sprinkle generously over each tin of muffin batter.
Bake
  1. Bake for 20 minutes or until a toothpick comes clean when tested in the center.
beta
calories
263
fat
14g
protein
5g
carbs
33g
more
Her Plate http://herplate.com/

Enjoy!

21 thoughts on “Recipe: Healthy Banana Chia Coconut Muffins

  1. These look yummy! I have never baked with chic seeds before. I do use them in my overnight oats and really like them in that. I will have to give this recipe a try.

  2. I frequently use coconut oil in place of vegetable shortening in baking. It works great and I feel a lot better about not having those additional trans-fats in my food without sacrificing the textural benefits.

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